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*Mo thruogh Fr from 9am till 6pm C.E.T. |
Consisting of:
250g GOURMET ROAST
250g GRAND-CRU ROAST
250g ARABIAN ROAST
250g VIENNESE ROAST
250g FRENCH ROAST
Vee’s 'Gourmet Roast' significantly has more body and flavour compared with our 'House Roast'. However, Vee’s 'Gourmet Roast' may be too strong as a starter coffee, if you are so far accustomed with light body industrially roasted coffee only. Our 'Gourmet Roast' is a well balanced, full to medium body blend of coffees from Latin America and Indonesia of outstanding quality. We only use Arabica varieties cultivated at high altitudes, so called Grand-Cru-Coffees that develop harder beans and contain more water to take the higher heat during the deeper roasting procedure at higher temperature. At high altitudes beans mature slowly, becoming denser, harder and packed with flavour – perfect for retaining power and complexity under the intense heat of a medium to deep roast. Vee’s 'Gourmet-Roast' is one of Vee’s best selling blends with long lasting fruity flavours dominated by roasted nuts and chocolate. In addition Vee’s 'Gourmet Roast' is also suitable to be prepared as an excellent Espresso, Cappuccino or Latte Macchiato.
Vee’s is offering good, better, best – 'House Roast', 'Gourmet Roast' and 'Grand Cru Roast'. 'Grand Cru Roast' is composed of a variety of “reserve” coffees harvested in different years. Young and bright coffees are blended together with coffees aged (monsooned) for a couple of years. The coffee beans supposed to be aged are matured for a couple of years under monsoon climate condition by exposing them to warm, moist air during the rainy season. As the beans age, through natural fermentation the beans are completely losing their acidity and the colour of the raw coffee is changing from green to brown. The typical aroma is deeper, sweeter, more complex and resembles of maple syrup. Vee’s 'Grand Cru Roast' is a medium to deep roast, actually one of the most delicious coffee blends we can imagine. Full-bodied with complex notes of roasted nuts, chocolate, tropical wood and nuances of forest floor like moss, autumn leaves and wild mushrooms. In addition, Vee’s 'Grand Cru Roast' can also be prepared as an excellent Espresso, Cappuccino or Latte Macchiato.
Vee’s very unique 'Arabian Roast' is carefully composed of elegant medium to light body coffees from Ethiopia with powerful, full body coffees from Arabia and Kenya resulting in a very balanced and uniquely fruity blend, exposing the typical spectrum of African coffee flavours in a single blend. A lovely blend, containing all the fruity aromas of the Orient with a fragrance of a flower bouquet and jasmine – medium to deep roast.
According to our information Viennese Roast was a coffee blending technique quite popular in Vienna in the 19th century. Vee’s 'Viennese Roast' is a perfectly balanced blend combining two roasting techniques, deep roast and dark roast. We blend Vee’s 'French Roast' with deeply roasted Grand Cru Coffees from Latin America and Indonesia. A perfect harmony of spicy and smoky flavours. 
'French Roast' is our darkest roast and named after a roasting technique introduced in France in the 19th century as a strong breakfast coffee drunken half and half with hot milk. Dark roasted, sparkling, ebony coloured coffee beans mysteriously gleaming in the sunlight. For our darkest Grand Cru blend, we select only top-quality Arabica coffee from the highest altitudes of prime Latin American growing regions and East Africa that can withstand higher heat during the longer lasting roasting procedure that not all beans can handle. At high altitudes beans mature slowly, becoming denser, harder and packed with flavour — perfect for retaining power and complexity under the intense heat of a deep roast. 'French Roast' is not a coffee for the cautious, but for those who embrace the powerful taste, pronounced smoky overtones, and the pleasant bite of a dark roast.